Types of Beef
Beef roast and beef brisket are different cuts of meat that come from distinct parts of the animal. Beef roast isn't just one cut, but can be used to describe multiple cuts that require various cooking methods. Brisket is a specific cut of meat from the lower chest of the cow.
Chuck steak. Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'.
Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking. Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised. Brisket.
Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking. Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised. Brisket.
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known …
The tenderloin is the key to the entire beef short loin. With each side of beef, a decision has to be made about whether to leave the tenderloin in or remove it. For this reason, and also because it's so small (usually anywhere from 4 to 7 pounds), the tenderloin is a very expensive item.
The New York Strip Steak is located in the beef s short loin section and is one of the most popular steaks at high end steakhouses. When attached to the bone, the strip steak is often called a Kansas City Strip. Find a diagram showing the location of the strip steak.
T-Bone steaks and Porterhouse steaks are the same. The Porterhouse is just a larger version of the T-Bone because it is carved from the larger portion of the tenderloin. A Porterhouse is the "King of the T-Bones". Diagram Showing Beef Cuts Both are cut from the short loin area of the beef.
A beef steer contains hundreds of pounds of usable meat, ranging from the tender and delicately flavored tenderloins to the tough but tasty shanks. Most cuts fall in between, offering varying degrees of tenderness and flavor. Cuts from the rib section of the steer are some of the most popular ...
The Rib Section; The Prime Rib; The Ribeye; Comparison — The large central muscle is referred to as the "eye" of the roast. If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what's termed a "ribeye" roast.
Where The Ribeye Steak Is Located. Ribeye steaks are harvested from the rib section of beef. It’s cut from the rib primal portion of the rib section typically spanning ribs six through 12. You guessed it. A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple “prime rib roast” is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
Victor Albisu: Hi, I am Victor Albisu, Chef de Cuisine here at BLT Steak in Downtown Washington, DC and we are talking about beef basics. More specifically, we are talking about the short plate today.
Sirloin steak. British cuts of beef. The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which …
New York strip loin, also called top loin of beef, is a succulent, elegant …
T-bone steak. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a "T-shaped" bone with meat on each side.
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut …
Roast beef tenderloin Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for peeled, silver skin removed, and side muscle (the "chain") left on.
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
I love a good roast beef. Top sirloin is one of the medium to higher priced roasts. There are definitely some cheaper roasts (eye of round and chuck roasts) and more expensive roasts (tenderloin and prime rib), but the top sirloin is a great middle of the road choice.
The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts.
The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but also tends to be lower in fat than most other cuts.